Ingredients:
- 2 1/2 cups basmati rice, washed and soaked for 30 minutes
- 2 tbsp ghee
- 1 onion, finely chopped
- 2 cinnamon sticks
- 8 cloves
- 8 peppercorns
- 4 black cardamom pods
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tbsp sugar
- 1 tsp salt
Instructions:
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Prepare the Rice:
- Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for about 30 minutes. Drain and set aside.
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Saute the Aromatics:
- In a large pot or deep skillet, heat the ghee over medium heat. Add the chopped onions and sauté until they turn translucent.
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Add Spices:
- Add the cinnamon sticks, cloves, peppercorns, black cardamom pods, and bay leaves to the skillet. Continue to sauté until the onions are golden brown and the spices release their aroma.
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Caramelize Sugar:
- Sprinkle the sugar over the onions and spices. Stir gently to ensure the sugar caramelizes evenly. Be cautious not to let the sugar burn.
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Cook the Rice:
- Add the drained rice to the pot, stirring gently to coat the rice grains evenly with the ghee and spices.
- Pour in 5 cups of boiling hot water and add salt to taste. Stir gently.
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Simmer and Serve:
- Reduce the heat to low, cover the pot with a lid, and let the rice simmer undisturbed until all the water is absorbed and the rice is tender, about 15-20 minutes.
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Fluff and Serve:
- Once cooked, remove the pot from heat. Let it sit covered for a few minutes. Fluff the rice gently with a fork to separate the grains.
Serve the aromatic and flavorful brown rice alongside lentil or meat curries like Dal Ghosh or Dhansak for a delightful meal.
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